Vanilla-Mocha Café Cake with Cherries Jubilee Sauce

This luscious cake can be made in three easy steps. The combination of vanilla, coffee, and chocolate extracts translates to sensational flavor, and the yogurt keeps the cake very moist. If you experiment with different kinds of vanillas, be careful with Tahitian—it should be used only in dishes that won’t be exposed to high heat, otherwise it will lose some of its delicate flavor.–Nielsen-Massey Vanillas

LC Extracts To The Third Power Note

Three different extracts—vanilla, coffee, and chocolate—lend complexity to this moist mocha cake. Exponential extracts. You know, to the third power.

Directions

2. Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract, and chocolate extract in a bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda, and salt. Beat on medium speed for 2 minutes. The batter will be thin.

3. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Cherries Jubilee Sauce.

Make the cherry sauce

4. Combine the cherries, brandy, brown sugar, chocolate extract, and vanilla extract in a large saute pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens.

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